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Snacks and Light Meals Recipes -
Chimichangas
Recipe
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Snacks and Light Meals Recipes
-
Chimichangas
Recipe
Ingredients
Serve
4
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2 tablespoons olive oil
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1 small onion, chopped
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1 red pepper, cored,
deseeded and diced
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125 g/4 oz button
mushrooms, thinly sliced
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250 g/8 oz small
broccoli florets
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2 tomatoes, skinned and
chopped
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2 red chilies, finely
chopped
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175 g/6 oz Cheddar
cheese, grated
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8 soft tortillas
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oil, for deep-frying
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salt and pepper
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150 ml/1/4 pint soured
cream, to serve
Guacamole:
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2 ripe avocados,
roughly chopped
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1 garlic clove, crushed
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2 tablespoons lime
juice
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1 red chili, finely chopped
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1 tomato, finely
chopped
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2 spring onions, finely chopped
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salt
and pepper
Method:
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Heat the olive oil in a large heavy-based frying
pan, add the onion and red pepper and gently sauté
until just tender but still slightly crisp.
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Add the
mushrooms and broccoli florets, tomatoes and chilies and stir-fry over a medium heat for 3-4
minutes. Season to taste with salt and pepper.
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Remove the pan from the heat, and mix the cheese
into the vegetables. Stir gently until the cheese
melts.
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Divide the vegetable and cheese mixture into
8 portions and put one in the centre of each
tortilla. Roll up carefully, tucking in the edges at
the sides so that the filling is completely sealed
and cannot escape.
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To make the guacamole, place all
the ingredients in a bowl. Using a fork, mash
together thoroughly. Season to taste with salt and
pepper.
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Heat the oil in a deep frying pan to
180-190°C
(350-375°F) or until a cube of bread browns in 30
seconds, and deep-fry the tortillas, a few at a
time, until crisp and golden, turning once.
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Drain on
kitchen paper and serve with soured cream and
guacamole.
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